Coriander Potato & Peas Curry

13 April 2016 By

Ingredients (Serves 6)

  • ½ jar Latasha’s Kitchen Coriander Curry Paste
  • Oil
  • 1 red onion, minced
  • 1 tbsp minced ginger and garlic
  • 3 fresh green chillies, diced
  • 2 tomatoes, diced
  • 2 sprigs curry leaves
  • Salt to taste
  • 700 g potatoes, parboiled with skin on then peeled and chopped
  • 2 cups of frozen peas
  • 1 bunch baby spinach leaves, washed
  • 400 ml coconut milk
  • Water as required


  • Chopped coriander leaves, sliced green chillies (optional), lemon juice


  1. Heat oil in a large saucepan, add onion with a pinch of salt and cook until golden. Add ginger and garlic, cook for a minute then add Latasha’s Kitchen Coriander Curry Paste. Mix well, add a few tablespoons of water to make into a sauce then add green chillies and tomatoes.
  2. Simmer over low heat and mash all together to release and combine the flavours. Stir continually for about 5 minutes then add ½ cup water and cook for another 5 minutes.
  3. Add the parboiled potatoes, peas, salt and coconut milk. Bring to a quick boil, and then simmer for 20 minutes until the vegetables are cooked.
  4. Remove the lid and add the baby spinach leaves. If there is too much water cook on high without the lid until most of the juice evaporates.
  5. Adjust salt to taste, squeeze over some lemon juice and garnish with coriander leaves and green chillies.

Note: Eggplant and peas work very well with this recipe as do chicken, lamb or seafood such as fish or prawns.